Puli Inji - 3 - Ginger Tamarind Chutney

 We celebrated Onam 2021 in lockdown in Melbourne. Most of the recipes are already published ones.  But this time I made a different version of the ginger tamarind chutney. This recipe is dedicated to my friend and passionate cook Paru.  The last time she saw my recipe for the ginger tamarind chutney, she was far from impressed, telling me that I was taking a shot cut and not doing it the right way. I like that she wanted me to stick to one way - because I am like that too.  I like to keep traditional recipes traditional.  However, the way I was taught by the women who made it all their lives was to leave the ginger pieces without blitzing them.  Now that I have made it this way, I think this will make an interesting condiment for all sorts of meats and sandwich fillings.  It also helps that it is smoother and therefore easier to spread. Thank you Paru for our friendship that has withstood time, distance and opinions! Love you for being honest and for being you.

The taste is the same - it is more the texture that makes the difference this time. I added the dry red chilli just for artistic purposes. 

Ingredients:

1 cup finely chopped ginger

1/3 cup finely chopped green chillies

1/2 cup finely chopped shallots ( or red onion)

1 handful washed curry leaves

1 lime sized piece of tamarind, soaked in 1 cup hot water and juice extracted

1 small piece of jaggery (about a tablespoon)

1/2 teaspoon turmeric powder

1/2 teaspoon fenugreek powder

1/2 teaspoon asafoetida powder

1/2 teaspoon mustard seeds

1 dry red chilli (optional)

2 teaspoons Kashmiri chilli powder

1 teaspoon salt

3 tablespoons oil

Method: 

Heat oil in a saucepan. When the oil gets hot, add the ginger.  Cook till the ginger gets reddish.  Using a slotted spoon, remove the ginger from the oil.  Set aside.  Next, cook the green chillies.  Fry them till they turn crisp.  Remove from the oil and set aside.  Using the same oil, cook the onions till they turn golden.  Use a slotted spoon, get the onions out and set aside.

Place the mustard seeds in the oil.  As soon as they start to splutter, add all the powders, dry red chilli  and curry leaves and turn off the flame.

You do not want the powders to get burnt in the oil - which is why you need to turn off the flame at this stage.  

Add the tamarind extract into the saucepan with the powders and turn the flame back on.  Add the jaggery.  Let the mixture boil.  Check for salt and if you need more salt, add it now.

Meanwhile, put the fried ingredients in a blender and blitz it once so the mixture looks like moist breadcrumbs.  

When the liquid starts to boil, add the fried ingredients into the saucepan.

The dish is done when the oil separates from the chutney and floats on top.  Wait till it cools down and bottle it.

Ensure that the bottle you use is clean and 100% dry.

Use after 3 days.  The spices, jaggery and tamarind will mellow in with the ginger and chillies and you will have an amazing condiment for rice, chappaties, steak or even a ham and cheese sandwich!

Keep refrigerated and use within a week to 10 days after opening.